Cocktails and mocktails for all spring festivities – try one of our recipes today!

Spring kicks off a long and lovely season of festivities from brunches and birthdays to sun-drenched garden parties. Whatever the occasion, self-made drinks will surely take it to the next level. Have a sip of the tangy rhubarb Collins or serve dessert in a glass – the decadent chocolate and orange mocktail is the perfect treat for those with a sweet tooth.

An image of Iittala's Gaissa glass, Tapio beer glass and Normann Copenhagen's Whisky glass in a table setting.
Self-made cocktails and mocktails are an impressive and unforgettable addition to any event. The Gaissa on-the-rocks glass (on the left) and Tapio goblet are created by renowned Finnish designed Tapio Wirkkala. The Whisky glass is by Normann Copenhagen.

AS SUMMER APPROACHES, our calendars start to fill up with all those fun events we dreamed about during the long winter months. If you’re looking to make a grand occasion even grander, self-made cocktails are your pièce de résistance. At an informal event mixing up cocktails can even be one of the activities: let each guest mix and decorate their own!

Light and bubbly cocktails and mocktails with zesty flavors are perfect for all spring and summer parties whether you’re hosting a birthday or graduation party or an evening barbequing with friends. Fresh and fruity beverages work well both with savory and sweet dishes – or you can turn dessert into a delicious cocktail: add chocolate, coffee, and cream with a heavy hand and make it a treat to remember.

Drink recipes:

An image of Normann Copenhagen's Whisky glasses, Artek's Siena tray, Iittala's Aalto bowl and ferm LIVING's Fein ice cube spoon in a table setting.
The fresh and tangy rhubarb Collins is beautiful but easy to prepare. The Siena tray is by Artek and the glass Aalto bowl is by Iittala. Ferm LIVING's Fein ice cube spoon adds an elegant touch to serving cocktails.

Rhubarb Collins

Ingredients (for one):
50 ml rhubarb-infused gin
½ lemon or 1 lime freshly squeezed
mineral water or tonic
ice cubes
sliced lemon or lime

Here’s how:
Fill the glass up with ice cubes and a few raspberries. Pour the gin on the ice cubes and squeeze the citrus juice on top. Finish with a tonic or mineral water of your choice and stir. Garnish with sliced lemon and edible flowers.

Note! If you prefer a bit of sweetness, try adding a teaspoon of honey or cane sugar.

An image of Iittala's Kastehelmi glass, Woody chopping board and HAY's Rainbow plate in a table setting.
Nothing says summer like the combination of mango and strawberries. The textured Kastehelmi glass (in the background) is by Iittala and the Woody chopping board is Heirol's. The soft pink plate is part of HAY's Rainbow collection.

Mango strawberry cooler

Ingredients (for six to eight):
6,5 dl mango nectar or pureed mango
1,5 dl honey
1 dl lime or lemon juice
a pinch of salt
1 medium mango in small cubes
fresh strawberries sliced up
ice cubes or crushed ice
cava, strawberry-infused sparkling wine or tequila
(lime or lemon wedges)

Here’s how:
Mix mango nectar, honey, citrus juice, salt, mango cubes, and sliced strawberries together in a pitcher. Have a taste and if desired, add honey to your liking. Do remember that if you’re using strawberry-infused sparkling wine, it will also add to the sweetness. Cover the pitcher and let it sit in the fridge for at least an hour.

Fill glasses halfway with crushed ice. Add about 1 dl of the cooler and top the drink off with either bubbly cava, sweet strawberry-infused sparkling wine or a tablespoon of tequila. Give the drink a good stir and garnish with lime or lemon wedges if you like.

Note! You can also turn the cooler into a non-alcoholic beverage by using natural or lemon mineral water – or maybe a hibiscus-flavored tonic.

An image of Iittala's Tapio beer glasses, Aalto serving tray, Hay's Rainbow bowl and HAlf & Half chopping board in a table setting.
Tropical flavors pair well with kombucha. The yellow Rainbow bowl and Half & Half chopping board are by HAY. The wooden Aalto serving tray is Iittala's.

Tropical kombucha mocktail

Ingredients (for one):
0,5 dl mango passionfruit nectar or pureed mango
1 dl peach or pineapple flavored kombucha (or natural, if you prefer)
½ lemon or 1 lime freshly squeezed
½ passion fruit
ice cubes or crushed ice
fresh mint or basil
orange wedges

Here’s how:
Fill a glass halfway with crushed ice or ice cubes. Cut a passionfruit in half and scoop the seeds into the glass. Squeeze the citrus juice on top and finish with the nectar and kombucha. Give the drink a stir and garnish with fresh basil or mint leaves and orange wedges.

An image of Vitra's Rotary tray, Iittala's Essence glass, Karakter's Sferico No.3 glass and HAY's spiral glass straws in a table setting.
Zesty orange gives the decadent chocolate drink a refreshing boost. The two-tiered Rotary tray is Vitra's and both the glass straws and the petite Spin glass bowl by HAY. The Essence cocktail bowl (on the left) is by Iittala and the Sferico No.3 glass by Karakter.

Chocolate orange mocktail

Ingredients (for one):
1 dl heavy cream
50 g dark chocolate chopped
the peel of ½ orange finely grated
1 dl sweetened condensed milk + some for rimming the glass
3 tablespoons of fresh orange juice
sprinkles or grated chocolate
Ice cubes or crushed ice

Here’s how:
Start by preparing the chocolate ganache: pour the cream into a small saucepan and bring it up to a boil. Before the cream starts bubbling heavily, remove the pot from the stove and immediately add the chocolate. Whisk until the chocolate has melted and blended with the cream, then stir in the grated orange peel pour. Pour the mixture into a bowl and leave it to cool.

Pour a thick layer of sprinkles onto a small plate, and a bit of condensed milk on another. Gently dip the rim of your glass in the milk and follow by dipping it in the sprinkles. Set glass in the fridge.

Pour the rest of the condensed milk in with the ganache and whisk them into a smooth mixture. Squeeze in the orange juice and give it a stir. Pour the mixture into the chilled glass with a couple of ice cubes and enjoy.

Note! You can also replace the orange peel and juice with 3 tablespoons of strong, well-chilled coffee. You can also turn this mocktail into a cocktail: add fresh mint liquor to your liking and garnish with fresh mint leaves.

Set the table

Rotary tray
Sferico No.3 glass
Aalto serving tray
Twist glass spoons
Kastehelmi glass
Terrazzo tray
Sip Spiral straws
Siena tray
Fein ice spoon
Aalto bowl
Lapuan Kankurit
Usva napkin
Spin bowl

More inspiration:

 All tableware at Finnish Design Shop >
 More recipes on Design Stories >

Text and images: Mira Ahola

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